Crêpes Suzette

Ingredients

• 125g Wheat flour (all-purpose)
• 2 Eggs
• 250ml Milk
• 1 EL Sugar
• 1 Prise Salt
• 2 EL Melted butter
• 100g Sugar (for the sauce)
• 50g Butter (for the sauce)
• 125ml Orange juice
• 1 Organic orange (zest)
• 2 EL Grand Marnier or Cointreau
• Optional: 2 EL Optional: Brandy or Cognac (for flambéing)

Instructions

1. For the crêpe batter, whisk together flour, eggs, milk, sugar, and salt until smooth. Stir in the melted butter and let the batter rest for 30 minutes.
2. Cook thin crêpes in a non-stick pan until lightly browned. Set aside and keep warm.
3. For the sauce, caramelize the sugar in a large pan. Add butter and let it melt.
4. Add orange juice and orange zest and simmer, stirring, until the sauce has slightly thickened.
5. Fold each crêpe once in the sauce, then fold again to form triangles. Arrange them around the edge of the pan.
6. Pour the Grand Marnier (and optional brandy) over the crêpes and carefully flambé. Serve immediately.

Nutrition